Aussie! Aussie! Aussie! Oi! Oi! Oi! We’re in an Olympics frame of mind, and we’re celebrating with some fun themed sweets including these marbled green and gold home made marshmallow. Inspired by Studio DIY’s 4th of July S’Mores, we’ve used our favourite home made marshmallow recipe with a few small flavourful tweaks to create these delicious green and gold treats worthy of any boxing kangaroo!
Green + Gold Home Made Marshmallow
3 tbsp plus 2 tsp of unflavoured Gelatine
3 cups Caster Sugar
1 1/2 cups Glucose
1 cups Water (approx.)
Juice of one lemon
Juice of one lime
Green gel food colour
Yellow gel food colour
In the mixing bowl of your stand mixer add 3/4 cup of water. Sprinkle over the gelatine and leave aside to bloom. Blooming is the process where the gelatine absorbs the water and expands.
Prepare a large baking dish with baking paper, and spray liberally with vegetable oil.
Add the juice of one lemon and the juice of one lime to a 3/4 cup measure, or a measuring jug with a 3/4 cup marking. Top up with water to make up 3/4 cup of liquid. Add the lemon juice, lime juice and water mixture to a large heavy bottomed saucepan.
Pour sugar in to the centre of the pan avoiding the sides. Pouring the sugar directly to the centre of the pan after the water has been added will help to prevent crystalisation. Crystalisation occurs when sugar crystals that have dried to the side of the pan fall into the sugar syrup and create a chain reaction resulting in grainy and cloudy syrup. Add the glucose to the sugar, water and juice, and set over medium heat. Heat the sugar mix until it reaches 115 degrees – soft ball stage.
If you don’t have a candy thermometre you can test if the sugar is at soft ball stage by dropping a small amount into some cold water. The syrup will hold it’s shape, but remain soft. At this point the syrup will be rapidly bubbling with bubbles no larger than half an inch in diametre, and it won’t have caramelised – it will still be clear.
When your sugar has reached soft ball stage set your mixer on low and slowly pour the sugar mixture into the bowl on top of the bloomed gelatine. Gradually increase the speed to high and step back, there will be plenty of steam!
Beat on high until the mixture has thickened, and cooled a little. It will be thick, aerated and white, but still quite runny. Split half of the mixture between two bowls. Colour one half yellow and the other half green. Use as much colour as you’d like, you’ll need quite a bit of colouring to get vibrant shades. While you’re colouring the mixture, allow the other half to continue beating on high for a further 5 minutes. It will cool and become stiff, able to hold it’s shape a little better.
Working quickly, dollop amounts of green, yellow, and white marshmallow in your prepared tin. Then use a chopstick or spoon to swirl the colours together. Coat the top of your marshmallow with a generous amount of icing sugar while it’s still in the tin, and leave to set. You can pop in the fridge to speed up the process.
Once set, place on a cutting board. Oil a sharp knife and cut into cubes, the marshmallow will stick to you, your surface, your knife, and anything it comes in contact with. The oil will help to stop sticking, but you’ll need to clean your knife after a few cuts.
Working with small amounts, pop the marshmallow into a bowl with icing sugar. Toss your beautiful home made marshmallow in icing sugar, then place in a sieve and vigorously shake off the excess icing sugar. Delicious! Makes enough to feed the whole team!